summer vegetables

Ricotta salata—ricotta's saltier cousin—adds a sharp tang to this summer pasta dish.

Penne with Roasted Summer Vegetables and Ricotta Salata

eggplant,

zucchini,

pt. grape tomatoes, halved

olive oil

kosher salt

black pepper

penne pasta

c. grated ricotta salata,

c. finely chopped fresh basil,

Couldn’t find ricotta salata at the store, so I made it with regular ricotta. Mine turned out yummy, but very mild. There may have been a stronger flavor if I had the correct cheese. The roasted veggies did turn out perfectly.

Mmmm that was good. I used feta instead of ricotta salata and carrots instead of eggplant because that's what I had on hand but it was very good!

Hearty Instant Pot Vegetable Soup made with pesto, white beans, and delicious vegetables.

Instant Pot Vegetable Soup with Pesto

onion, diced

carrots, diced

red bell pepper, diced

yellow squash, diced

celery, chopped

tomato, diced

oz white beans,

vegetable broth, fat free

tomato paste

tsp black pepper

tsp salt

bay leaf

pesto

Parmesan,

Set the Instant Pot to sauté and add...

Set the Instant Pot to sauté and add one tablespoon of olive oil.

Add the diced onion, celery, and carrots.

Add the diced red pepper, yellow squash, and...

Add the diced red pepper, yellow squash, and zucchini.

Press Cancel.

Add the tomato paste, diced tomato, and the...

Add the tomato paste, diced tomato, and the rinsed small white beans.

Pour the vegetable broth into the pot and...

Pour the vegetable broth into the pot and top with the bay leaf.

Close the lid and set the timer to...

Close the lid and set the timer to 10 minutes on HIGH PRESSURE/MANUAL.

Once the time is up, perform a controlled...

Once the time is up, perform a controlled quick release.*

Remove the lid, discard the bay leaf, and...

Remove the lid, discard the bay leaf, and serve.

Serve with 1-2 tbsp of pesto per bowl...

Serve with 1-2 tbsp of pesto per bowl and garnish with Parmesan.

This Hearty Eggplant Stew is packed with fresh summer vegetables and simple pantry staples to make a delicious dish you&#039;ll crave every year at the end of summer. Vegan, Gluten-Free, Grain-Free.

Eggplant Stew with Summer Vegetables

olive oil (divided)

eggplant (½” dice (about 1 medium))

kosher salt (plus more to taste)

onion

zucchini (diced)

yellow squash (diced)

cherry tomatoes (cut in half)

garbanzo beans (drained and rinsed)

garlic (minced)

Italian seasoning

paprika

low-sodium vegetable broth

torn fresh basil (for garnish (optional))

Pan-Fry the Eggplant: Warm 3 tablespoons of oil in a dutch oven or heavy-bottomed pot over medium-high heat. Add the eggplant and 1/2 teaspoon salt and stir immediately. Pan-fry for 5 to 6 minutes, stirring occasionally, until the eggplant is translucent and browned. Remove the eggplant from the pot and set aside on a plate.

Veggies: Add the onion to the pot and sauté for 1 minute, scraping the bottom of the pot to remove any browned bits. Add the tomatoes, zucchini, yellow squash, and an additional generous pinch of salt. Mix well and sauté for 5 minutes, stirring occasionally.

Aromatics: Add the garlic, Italian seasoning, and paprika to the pot and stir well. Sauté for 1 to 2 minutes, until the garlic is fragrant.

Simmer: Add the chickpeas and vegetable broth to the pot and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally. If the stew gets too thick for your liking you can thin it out with additional vegetable broth or water.

Serve: Turn the heat to low and add the eggplant, stirring well. Once the eggplant has warmed, divide the stew between serving bowls and top with torn basil. Serve warm; leftovers will keep in the fridge for up to 5 days.

Colorful summer vegetables simmered in a red sauce and spooned over warm polenta make a hearty and inexpensive summer meal.

Summer Vegetables in Red Sauce

garlic (0.32)

olive oil (0.32)

eggplant (1.49)

Italian seasoning (0.10)

salt (0.02)

tsp pepper (0.03)

red bell pepper (1.50)

zucchini (1.47)

24 ounces. jar pasta sauce (1.50)

parsley (optional garnish) (0.10)

water (0.00)

salt (0.05)

yellow cornmeal (0.40)

butter

Parmesan (0.36)

Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large pot. Sauté over medium heat until the onions have softened.

While the onion and garlic are cooking, dice the eggplant into ½-inch pieces. Add the eggplant to the pot with the Italian seasoning, salt, and pepper, and continue to sauté over medium heat.

Dice the red bell pepper. Once the eggplant has softened, add the diced bell pepper to the pot and continue to sauté.

Slice the zucchini into ¼-inch thick quarter-rounds, then add them to the pot. Continue to sauté just a couple minutes more, or until the zucchini just begin to soften.

Add the red sauce and 1/4 cup water to the pot and stir to combine. Let the vegetables simmer in the sauce for 5-10 minutes, or until they reach your desired level of tenderness.

While the vegetables are simmering, bring a separate pot of water to a boil.

Once boiling, stir in the salt, then pour in the cornmeal while whisking. Continue to cook and whisk until the cornmeal thickens (this should happen quickly).

Once the cornmeal has thickened, stir in the butter until melted, then add the grated Parmesan. Stir to combine, then taste and adjust the seasoning to your liking.

To serve, spoon ⅔ cup cornmeal into a bowl then top with one cup of the vegetables and red sauce. Garnish with chopped parsley if desired.

Delicious!  This is a great recipe to use fresh veg picked from my garden.  Love that it is an easy recipe as well!  The only alteration I made was that I used dairy-free butter and dairy-free mozzarella since my daughter is allergic to dairy.  It turned out great!

Vegetables came out super tasty, but not sure if I used the right corn meal. I bought regular corn meal and one cup to 5 cups of water did not work. I had to dump in extra cornmeal to get it the right consistency and boil for about 15 minutes. It came out very bland even with extra butter and parmesan. Want to make this again though, will just try to half the amount of water and use chicken stock for more flavor.

This one's a keeper! Adapts really well to using up leftover bits of things -- I tossed the last of a jar of roasted red peppers and a tiny bit of ground beef. Added mozzarella to the polenta and not only did I have a delicious dinner but I cleared out my fridge too!

Love this! We ended up roasting the veggies then throwing them into the sauce it was excellent

Thanks, makes perfect sense!

I ended up making it nearly as written, and it was delicious. The last of the leftovers will be my lunch today. :)

So yummy. Loved how veggie packed it is. I used carrots instead of eggplant and added some red pepper flakes and a little lemon. Served with the polenta and some crunchy bread (💜 carbs). It was a hit!

Layers of eggplant, zucchini and squash are baked in a tomato sauce with bell peppers and herbs then topped with Havarti cheese. This is a great tasting meatless main dish.

Baked Ratatouille with Havarti Cheese

eggplant (sliced 1/8th inch thick)

tsp kosher salt

garlic

tomatoes

red pepper flakes (optional)

thyme (chopped)

basil leaves (finely chopped)

red bell pepper (diced)

yellow bell pepper (diced)

zucchini (6 ounces, sliced 1/8th inch thick)

yellow squash (6 ounces, sliced 1/8th inch thick)

oz light Havarti cheese (shredded)

Black pepper

Thyme (pronounced like 'time') is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family (Lamiaceae), and a relative of the oregano genus Origanum.

thyme

Garlic Clove

Onion

Red Bell Pepper

red pepper

Preheat oven to 375F.

In a large non-stick skillet add olive oil and sauté onions and garlic 2-3 minutes.  Add 1 tsp salt, black pepper, tomato sauce, red pepper flakes if using, bay leaf, thyme, basil, red and yellow bell pepper; sauté another 5-8 minutes on medium-low heat.

In a large nonstick grill pan, grill the zucchini and eggplant 2 to 3 minutes on each side.

Add 1 cup of the sauce to a casserole dish.  Layer the eggplant, squash and the zucchini.  Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake 40 minutes.

This is one of our summertime favorites! Some didn't care for the time to prep. My time saver was doing this on the grill. I put ALL of the zuchinni at one time (I elected to omit the eggplant and do more zuchinni since I have a lot of it from the garden) on the grill for a couple of minutes on each side. I have a metal mesh type sheet for the grill for smaller vegetables. Be sure to spray with oil. I did not grill the squash. I like someone's idea for cutting the vegetables lengthwise. They would grill easily without the mesh sheet I have. I then put this together in a foil pan and back to the grill. Added chicken to the grill near the end of the baking time and everything came out perfect! It was not watery at all. Last year I added browned ground chicken and it turned out like a delicious lasagna! Don't miss out on this dish!

Time consuming (I just spent about 90 minutes on prep, although I will admit I do more of the squashes than the recipe calls for.) But one of the few vegetarian recipes my husband likes, so I make it every summer. I add more basil to the sauce. (Also I set off the smoke alarm doing it on a grill pan on the stove, oops.) I cook for about 30 minutes without the cheese, then uncover and add cheese and let it cook uncovered for another 10 minutes.

Outstanding!   I agree with other reviews about the time to prep but it certainly didn’t take 2 1/2 hr to prepare, more like an hour of prep using a mandolin. It was definitely worth it!  

Made this again for a gathering and it was a big hit.  I also added roasted mushrooms as my eggplant not very big and had trouble finding a good one for some reason right now.  At an event it many wanted the recipe. Will do again often. Great vegetarian option.

Great one, like having vegetarian ideas.  I have made as is, and also have turned it into a ratatouille lasagna--with a layer of cottage cheese with egg white and some spices, and  I do use a lot less cheese to save calories--just 1/2 ounce parm and 1.5 ounce fresh mozzarella. Excellent both ways.

I would suggest that you change the 'Prep Time'.  There is no way this recipes takes only 10 minutes of prep time.  It takes more than that just to cut and prepare the vegetables. But in the end it is delicious!!!

I made this dish for my boyfriend and son and they loved it. I added some ground beef to the dish to make it more like a lasagna. I took some leftovers to work so that my co-workers could try, it was a hit. Everyone in the office who tried it wanted the recipe.
Thanks

This was so delicious and easy to make!!!!!!! I did longer slices and used my outdoor grill. I also subbed portabella for eggplant. The sauce is amazing!

https://www.youtube.com/watch?v=nnmJxSZ1D6E

Baked Ratatouille with Havarti Cheese is layered with eggplant, zucchini, bell peppers and summer squash.

Print: https://www.skinnytaste.com/baked-ratatouille-with-havarti-cheese/

Try this tangy artichoke recipe - the oil will keep them for a week in the fridge

Chargrilled artichokes with lemon

baby globe artichokes

lemons

milliliters white wine vinegar

tsp peppercorns

sea salt flakes

First set a bowl of cold water to the side, and squeeze in the juice of one of the lemons. To prepare the artichokes, remove the outer leaves with a small sharp knife. Keep going through the layers until you reach the paler, greenish-yellow leaves. Trim the stalks to about 5cm, then cut the heads into quarters. As you prepare each one, rub all of its cut sides with one of the squeezed lemon halves, then place in the bowl of lemony water.

Remove long strips of zest from the other lemon. In a large saucepan, bring a few inches of water to the boil. Add 100ml of the vinegar and the artichokes, and simmer for 15-18 mins, depending on the size of the artichokes, until tender. Drain and tip into a bowl, toss with 2 tbsp oil, and a generous seasoning of salt and pepper.

Heat a griddle pan over a medium heat until hot. Griddle the artichoke quarters, a few at a time, until golden and charred at the edges.

In another saucepan, warm the olive oil, lemon zest and peppercorns together until the zest starts to sizzle. Fish it out with a slotted spoon once it turns bright yellow. Warm the remaining vinegar in another pan until almost boiling.

Pack the artichokes and lemon zest into jars or heatproof containers, pour over the warmed vinegar first, then top up with the warm oil to cover. Seal while warm, then allow to cool. Keep in the fridge for up to 1 week.

A delicious vegetable-forward casserole combining tender zucchini, yellow squash, and sweet corn in a creamy cheese sauce, topped with a crispy golden breadcrumb crust. Perfect as a comforting side dish or vegetarian main course.

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Zucchini, Squash &amp; Corn Casserole

For the Casserole:

zucchinis,

yellow squashes, sliced thinly

corn kernels

onion,

garlic,

cheddar cheese

Parmesan cheese

sour cream

eggs,

salt

For the Topping:

panko breadcrumbs

Preheat Oven and Prep Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking and ensure easy serving later.

Sauté Aromatics: Heat a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking for 3-4 minutes until they become translucent and fragrant. This step builds the flavor foundation for your casserole.

Cook Vegetables: Add the thinly sliced zucchini, yellow squash, and corn kernels to the skillet with the aromatics. Cook for approximately 5 minutes, stirring occasionally, until the vegetables are slightly tender but still have some bite to them. Remove the skillet from heat and set aside.

Prepare Cheese Mixture: In a large mixing bowl, whisk together the beaten eggs and sour cream until smooth. Add the salt, black pepper, dried thyme, and red pepper flakes (if using). Stir in the shredded cheddar cheese and half cup of Parmesan until well combined.

Combine Everything: Add the sautéed vegetable mixture to the cheese mixture, folding gently until all ingredients are evenly distributed. Pour this combined mixture into your prepared baking dish, spreading it out into an even layer.

Make Crispy Topping: In a small bowl, mix together the panko breadcrumbs, melted butter, and remaining Parmesan cheese until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the top of the casserole to create a crispy, golden crust when baked.

Bake to Perfection: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and crispy, and the casserole is bubbling around the edges. Insert a knife in the center to ensure it comes out clean.

Rest and Serve: Remove from the oven and allow the casserole to rest for 5 minutes before serving. This resting period helps the casserole set up and makes it easier to portion.

Crispy, golden squash patties with a Southern twist — perfect for summer meals or a savory snack.

Squash Puppies: A Southern Classic Reinvented

yellow squash

yellow cornmeal

all-purpose flour

sugar

cayenne pepper

sweet onion, minced

jalapeño,

buttermilk

egg, lightly beaten

Vegetable oil (for frying)

Start by halving the yellow squash lengthwise and then cutting it into 2-inch pieces. Steam them until tender, about 12–15 minutes.

Once steamed, mash the squash with a fork until smooth.

In a large bowl, mix the cornmeal, flour, sugar, 1/2 teaspoon salt, black pepper, and cayenne pepper.

Stir the mashed squash with the minced onion, jalapeño, buttermilk, and beaten egg.

Fold the squash mixture into the dry ingredients. Stir until just blended. Do not overmix.

Heat vegetable oil in a cast-iron skillet or Dutch oven to about 1 inch deep.

Drop rounded tablespoonfuls of the batter into the hot oil. Fry about 3 minutes per side until golden brown.

Remove and drain on paper towels. Sprinkle a bit of extra salt on top while still hot.

This tomato and peppers stew (Hungarian Lecho) dish uses the freshest summer ingredients like ripe tomatoes, green and banana peppers and luscious zucchinis.  When it simmers, the house smells incredible.

Top 9 summer vegetables recipes from across the web

The most viewed summer vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Penne with Roasted Summer Vegetable...

Instant Pot Vegetable Soup with Pes...

Eggplant Stew with Summer Vegetable...

Summer Vegetables in Red Sauce

Baked Ratatouille with Havarti Chee...

Chargrilled artichokes with lemon

Zucchini, Squash & Corn Cassero...

Squash Puppies: A Southern Classic ...

Tomato and peppers stew - classic H...

Top 9 summer vegetables recipes from across the web

The most viewed summer vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Penne with Roasted Summer Vegetable...

Instant Pot Vegetable Soup with Pes...

Eggplant Stew with Summer Vegetable...

Summer Vegetables in Red Sauce

Baked Ratatouille with Havarti Chee...

Chargrilled artichokes with lemon

Zucchini, Squash &amp; Corn Cassero...

Squash Puppies: A Southern Classic ...

Tomato and peppers stew - classic H...

The most viewed summer vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Zucchini, Squash & Corn Cassero...